Pasta with Chicken in Creamy Poblano Sauce is a dish you’ll love. What’s not to love? Rich and creamy? Check. Satisfying? Check. Big on flavor? Definitely!
My husband and I found ourselves with a bunch of poblano peppers recently, and we decided to make a fabulous dish – Pasta with Chicken in Creamy Poblano Sauce – for a Sunday night meal. It was a good one!
This pasta dish had a bit of everything: grilled chicken, some creamy indulgence, easy-to-make pasta as the main part of the meal, and of course, the fab flavor of the peppers.
Poblano peppers are a deep, rich green color and are mild but super-flavorful — easy for everyone in the family to enjoy.
Looking for a few ways to use poblano peppers? Try one of my other recipes:
- Black Bean and Rice Stuffed Poblano Peppers with Avocado Cream
- Steak Tacos with Poblano Pepper Strips and Cream Sauce (Rajas con Crema)
- Grilled Corn, Peppers & Black Bean Tacos with Creamy Poblano Sauce
There’s a lot to love in this dish including some protein, the simplicity of pasta, and the special cream sauce.
During this crazy time, some farmers markets are open, and some aren’t. Have you found alternatives to visiting the grocery store or farmers market for produce?
This was the second week in a row that my husband and I picked up a produce box of some sort. The first one we picked up was from a local farm. It was filled with some goodies, but their only option was to “get what they give.”
The second box was from a produce distributor that sells to restaurants and the general public. This box was different because you could choose what you wanted, but not the quantities. We ended up with far too much for just the two of us, and we shared with two different neighbors!
I was so happy to see poblano peppers on the list of options in the second box. I love them! We like poblanos best when they’re roasted, but you don’t have to roast them to enjoy them (I recommend you do). You can roast them on the grill, but they’re easy to roast in the oven, too.
How to Roast Poblano Peppers in the Oven:
- Preheat the oven to 500 degrees F. Add foil to a baking sheet. Add the poblano peppers to the baking sheet and drizzle with 1 tablespoon of the olive oil.
- Roast for about 8 minutes, turn and continue roasting for another 8 minutes, or until charred.
- Transfer the peppers to a bowl and cover with plastic wrap. Set aside for 15-20 minutes.
- Place the peppers on a cutting board and use a sharp knife to gently peel the charred skin from the peppers and discard it.
- Use a sharp knife to slice down the center of the pepper from the stem to almost the end of the tip.
- Use a spoon to scoop out the seeds.
Roasting the peppers isn’t too much to fuss over for great flavor that you can use in a variety of dishes!
I highly recommend that you try Pasta with Chicken in Creamy Poblano Sauce sometime soon. It’s a dish with a bit of indulgence that is perfect for a Sunday dinner.
Patricia Conte/Grab a Plate
Yields Serves 8
5 based on 5 review(s)
- 2 chicken breasts, grilled and cubed
- 1-1/2 tablespoons olive oil
- 1/4 cup diced onion
- 2 cloves minced garlic
- 1 roasted poblano pepper, diced (about 1/2 cup)
- 1/2 cup vegetable stock
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1/8 teaspoon chile powder
- 1/8 teaspoon ground cumin
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 8 ounces pasta
- Add the oil to a skillet over medium-high heat. When hot, add the onion and pepper to the skillet and cook for several minutes, stirring, until they begin to soften. Add the garlic and cook for about 30 seconds.
- Add the stock to the skillet and heat it through.
- Transfer the mixture to a blender or food processor and carefully pulse until smooth.
- Put a large pan of water on and cook the pasta.
- Return the blended mixture to the pan and reduce the heat to low.
- Add the heavy cream and Parmesan cheese to the skillet. Stir to mix through.
- Drain the pasta and transfer it to the skillet. Add the grilled chicken and toss to combine.
- Serve hot with extra Parmesan cheese and black pepper as garnish.